And if two men can't exchange views on the merits of a bit of old sausage in the basement, then I don't know what America has come to.

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Thanks, but thats the kitchen where it started. I cant get the cellar photos reduced enough to load. And the georgeous hog that provided it is stuck too. Why pay 25$ a pound for that tasteless "Copocola" in the store when you have those winter nights to tinker with bladders and cow bungs? Its also a tribute to my Slovak grandfather, the butcher, whose string provided all the ties. Imagine when they made REAL cotton string that lasted 75 years.

Yuck!
Okay, I remember going to a dance with a friend from Czech Republic, and tried some of that food. I think I know what Ballvalve is talking about, a little.
They also played a lot of music from the Beatles.

This is more on the French and Italian side of dried sausage. Its Raw meat, frozen to -10' F to kill pathogens and worms, and then cut into pieces and rolled in spices and cure and pressed for a month under a big rock in the fridge to dry it out.

Stuff into bungs or large casings or stomachs, roll in salt and spices and hang for 3 months to 2 years. When the power goes out, having this skill can be a real lifesaver. Slabs of fat treated this way can last 3 or more years. Got the English to the Arctic in the 1600's.

But the English all got scurvy and my grandfathers died of Colon cancer, but they waited about 80 years to do it. Moderation, paper thin slices, and some parsley to wash it down helps. They didnt sell fresh parsley and lettuce in the 1920's and 50's in the winter. Maybe the cabbage saved them.